Dum Aloo is a Kashmiri dish, small baby potatoes cooked in yogurt sauce. Potatoes as such are very much liked by many people because they are usually sauteed with lots of oil to get the crunchiness but this dish is so tasty even though it uses very little oil. The dish can be made as Barwan Dum Aloo (meaning, stuffed Dum Aloo) or as such without any stuffing. The stuffing can be scrapes of potatoes and paneer mixed with other spices and its a whole new recipe which I’ll post once I make it. This one is simple and quick to make even for a novice in the kitchen.

Ingredients:

Baby Potatoes –about 15 small ones

Onions –1 medium (finely chopped)

Ginger-garlic paste –1 1/2 Tbsp

Fennel seeds –1 Tbsp

Bay leaf –1

Cinnamon stick –small piece

Oil –2 Tbsp

Turmeric Powder –1/2 tsp

Chilli Powder –1 Tbsp

Coriander Powder(Dhania Powder) –1 Tbsp

Cumin Powder (Jeera Powder)– 1/2 Tbsp

Garam Masala –1/2 tsp

Thick Yogurt –1/2 cup

Besan (Chickpea flour) –1 Tbsp

Salt –to taste

Procedure:

1. Cook baby potatoes in water. Remove skin and keep aside.

2. In a kadai, heat oil, add fennel seeds, bay leaf, cinnamon sticks and fry for 10 secs. Now add besan and fry till the besan is well cooked (usually the besan froths up a bit and gives a very nice aroma).

3. Add onions and sautee till onions turn translucent. This step is optional and can be skipped if onions are not preferred.

4. In a small bowl, combine ginger-garlic paste, turmeric powder, jeera powder, coriander powder, chilli powder and garam masala with 1/4 cup of water without any lumps.

5. Add this to the fried onions and cook till oil floats on top.

6. Now add thick yogurt, boiled potatoes, salt and 1 cup of water. Simmer and let it boil till the gravy thickens and potatoes absorb the flavor from the gravy.

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